Vegan Chocolate Ice Cream
Servings: 10
Calories: 299kcal
Equipment
- blender
- large sauce pan
- churning bowl
Ingredients
- 2/3 cup cocoa powder unsweetened
- 1 ¼ cups thick coconut cream or full-fat coconut milk
- ¼ tsp. sea salt
- 2/3 cup cane sugar organic
- 6 ounces vegan dark chocolate finely chopped
- ¾ cup water
- ½ tsp. pure vanilla extract
Instructions
- Add the ice cream churning bowl to a freezer and let chill at least a day before you plan to make this recipe.
- Prepare your base the same day. Add cane sugar together with the coconut milk, cocoa powder, water and salt to a large-sized saucepan; whisk until combined well.
- Bring everything together to a low boil, whisking every now and then.
- Once it reaches a low boil, continue to cook & whisk for a minute more.
- Remove from heat & add in the vanilla and chocolate. Continue to whisk until completely melted; removing any graininess.
- Add the mixture to a blender & blend on high settings for half a minute. Transfer to the mixing bowl & let thoroughly chill for overnight.
- Add the chilled base to the ice cream maker & churn as per the instructions provided by the manufacturer.
- Serve with coconut whipped cream and ripe strawberries and enjoy.
Nutrition
Sodium: 76mg | Sugar: 41g | Fiber: 2.3g | Potassium: 133mg | Cholesterol: 1.4mg | Calories: 299kcal | Monounsaturated Fat: 1.9g | Polyunsaturated Fat: 0.2g | Saturated Fat: 8.9g | Fat: 12g | Protein: 2.3g | Carbohydrates: 47g